Grape curd

This measure in the vineyard primarily serves to improve the quality of healthy grapes and, as a side effect, to reduce the yield. It is particularly recommended for a dense and compact grape structure, which can be the cause of grape rot (sour rot). The inside of dense grapes is poorly ventilated, so that after precipitation (rain, dew) the grapes dry out too slowly and the moisture provides ideal conditions for rot pathogens. In addition, the high pressure in the centre causes the berries to be crushed, creating the conditions for bacteria and fungi to penetrate.

Grape loosening

Berries affected by rot lead to off-flavours in the wine. Grape varieties with compact rather than loose ber ries are particularly at risk, including Pinot varieties, Sauvignon Blanc, Elbling and Riesling. Various measures have therefore been developed to loosen the grapes. These include defoliation of the grape zone, grape division and grape breakage.

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Grape curd

Grape loosening

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